S’mores Swirl Bread

 

1/4

cup graham cracker crumbs

2

teaspoons sugar

3/4

cup miniature marshmallows

1 1/2

bars (1.55 oz each) milk chocolate candy, finely chopped

2

cups Gold Medal® whole wheat flour

1

cup Gold Medal® all-purpose flour

1/3

cup sugar

1

teaspoon salt

1

package regular active or fast-acting dry yeast

1 1/4

cups very warm milk (120°F to 130°F)

2

tablespoons canola oil

1

egg

2

teaspoons butter or margarine, melted

• 1 Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or cooking spray.
• 2 In small bowl, mix graham cracker crumbs and 2 teaspoons sugar. Reserve 2 teaspoons mixture for topping baked bread.
• 3 In large bowl, mix flours, sugar, the salt and yeast. Add warm milk, oil and egg; stir until flour is completely moistened and stiff batter forms. Spoon half of batter into pan, spreading completely to sides of pan.
• 4 In the following order, sprinkle batter with marshmallows, graham cracker mixture and chocolate, keeping at least a 1/2-inch border of uncovered batter on all sides. Spoon remaining batter as evenly as possible over filling; carefully and gently spread batter to sides of pan. Lightly spray sheet of plastic wrap with cooking spray; place sprayed side down loosely over pan. Let rise in warm place 1 hour to 1 hour 10 minutes or until dough has doubled in size.
• 5 Heat oven to 350°F. Bake 35 to 40 minutes or until top of loaf is deep golden brown and loaf sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top with melted butter; sprinkle with reserved 2 teaspoons graham cracker mixture. Cool 30 minutes.